Buttermilk Blueberry Pancakes


Buttermilk Blueberry Pancakes

Everyone loves a fluffy blueberry pancake on a Saturday morning and pancakes are surprisingly healthy without an overload of butter or syrup. Try switching out half of the flour for whole-wheat flour for a variation.

Preparation Time10 min

Cooking Time10 min


  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg, beaten
  • 1 3/4 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 cup fresh or frozen blueberries


  1. Sift together flour, salt, sugar, baking soda, and baking powder.
  2. In a separate bowl, combine egg, buttermilk and oil. Add liquid ingredients to dry ingredients, stirring as little as possible (only until combined).
  3. Stir in blueberries.
  4. Heat griddle to 375 degrees F. Grease lightly. Pour 1/2 cup batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip.

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